HOW TO COOK SAUERKRAUT
Learn how to cook sauerkraut. A simple, quick German sauerkraut recipe, the perfect side dish for bratwurst or other sausages.
Provided by Adina
Categories Sides
Time 40m
Number Of Ingredients 11
Steps:
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
- Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
- In the meantime, finely grate the potato. Set aside.
- Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
- Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
- Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 186 kcal, Carbohydrate 34 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 932 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 4 g
BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
SAUERKRAUT- GERMAN, SIMPLE & MILD
A mild flavor. The potato thickens the sauerkraut and takes the edge off the sharp taste. Came off the Libby canned sauerkraut lable at least 20 years ago. Simple, easy to make and tastes awesome. For people who don't like the taste of strong canned sauerkraut. Goes great with hot dogs and brats.
Provided by DR Gray
Categories Vegetable
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Use the small size ( #2 1/2) can of sauerkraut. Approximately 2 cups.
- Boil rapidly everything but the potato until most of the water is evaporated.
- Add potato, cover and simmer gently until potato is cooked.
- Makes 4 cups.
Nutrition Facts : Calories 54.5, Fat 0.1, Sodium 476.1, Carbohydrate 12.3, Fiber 3.2, Sugar 1.7, Protein 1.7
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
More about "sauerkraut german simple mild food"
HOMEMADE GERMAN SAUERKRAUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (300)Total Time 250 hrs 30 minsCategory Side DishCalories 19 per serving
AUTHENTIC GERMAN SAUERKRAUT RECIPE | OUR GABLED HOME
From ourgabledhome.com
4.5/5 (2)Total Time 55 minsCategory Side DishCalories 145 per serving
OMA'S GERMAN RECIPE FOR SAUERKRAUT - JUST LIKE OMA
From quick-german-recipes.com
GERMAN SAUERKRAUT RECIPE | HOMEMADE FROM SCRATCH!
From elavegan.com
HOMEMADE GERMAN SAUERKRAUT • CURIOUS CUISINIERE
From curiouscuisiniere.com
GERMAN SAUSAGE AND SAUERKRAUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMED SAUERKRAUT - GERMAN VERSION ⋆ MY GERMAN …
From mygerman.recipes
GERMAN SAUERKRAUT RECIPE - THE OMA WAY
From theomaway.com
EASY SAUERKRAUT RECIPE - BBC FOOD
From bbc.co.uk
GERMAN STYLE SAUERKRAUT | KITCHEN FRAU
From kitchenfrau.com
SIMPLE SAUERKRAUT RECIPE | EATINGWELL
From eatingwell.com
GERMAN SAUERKRAUT COOKED WITH WINE (WEINKRAUT) RECIPE - THE …
From thespruceeats.com
30 BEST SAUERKRAUT RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE SAUERKRAUT RECIPE (EASY COUNTERTOP METHOD)
From wellnessmama.com
SAUERKRAUT | TRADITIONAL SIDE DISH FROM GERMANY | TASTEATLAS
From tasteatlas.com
20 BEST SAUERKRAUT RECIPES - WHAT TO MAKE WITH SAUERKRAUT
From delish.com
HOW TO MAKE SAUERKRAUT | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search